Zucchini Bread with Pineapple

Drain the zucchini of excess moisture by placing it in a colander or sieve over a bowl.

Preheat the oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.

In a medium sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a mixer, beat the eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating until thick and foamy.

Stir in the grated zucchini and pineapple by hand.

Gradually add the dry ingredients to the wet mixture, stirring gently after each addition.

Blend in the walnuts and raisins, if using.

Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted into the center comes out clean.

Cool in pans for 10 minutes before turning out onto wire racks to cool thoroughly.